Runny eggs with soldiers

It’s as easy as boiling your eggs and choosing your solider. Can’t decide? Have an army of soldiers instead!
- byBetter Homes and Gardens

24 Oct
2016

Andre Martin

Prep: 5 Minutes-Cook: 10 Minutes-Serves 2

• To make brioche soldiers, toast brioche slices on both sides until golden. Trim off crusts and discard. Cut toast into fingers.

• To make pancetta soldiers, preheat oven to 200°C. Line an oven tray with baking paper. Arrange pancetta on prepared tray. Top with a second sheet of baking paper and a second slightly smaller oven tray to weigh down. Bake for 5 minutes or until golden and crisp.

• To make asparagus soldiers, bring a medium saucepan of salted water to the boil. Add asparagus and cook for 30 seconds or until just tender. Transfer asparagus to a bowl of iced water and set aside for 2 minutes or until cooled.

Cook's tip: It’s best if you can remove eggs from the fridge for at least an hour before boiling. This will help prevent shells from cracking during cooking. Try wrapping brioche soldiers in prosciutto or smoked salmon.